Easy Thai Chicken Red Curry Pumpkin - Kaeng Phet Gai | Neena's Thai Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are often cheaper than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide a similar umami flavor.

Start by showing the ingredients for the dish.

Slice the chicken; no need to marinate as the curry will have intense flavor.

Use kabocha squash; if unavailable, suggest using zucchini or canned bamboo shoots.

Add red bell pepper and mention the importance of coconut milk and palm sugar.

If palm sugar is not available, brown sugar can be used as a substitute.

Add fish sauce and red chili paste to the mix.

Use coconut oil or any vegetable oil for cooking.

Emphasize the importance of kaffir lime leaves for aroma; mention they can be hard to find.

Begin cooking by heating oil in a pot.

Add zucchini and cook quickly, ensuring not to use high heat to avoid separating the coconut milk.

Wait until the mixture boils, controlling the heat to prevent separation of the coconut milk.

Add bell pepper and kabocha squash, ensuring everything is cooked through.

Check the consistency and flavor; adjust with fish sauce or sugar if needed.

Once cooked, serve with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens